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Marinated Tofu Salad

August 6, 2010

I have to make a confession. I didn’t want to cook today. No, really. It’s an absolutely beautiful summer day. So much so, that the sun and casual breeze is begging me like James Brown to come out and play. I want to do as little as humanly possible in the kitchen, then go out enjoy myself. This of course does not mean that we’re going to get slack and dine on a can of soup. That would be sacrilege. We have come too far, non? The only compromise we are making today is with time, not flavor.

Tofu. The food of the devil, right? O.k. Take a deep breath, let’s have a civilized chat about this. Stay with me on this line of thinking: Have you ever dated a man that had no finesse with a woman? Or, as a woman, have you ever talked a man to death (the only exception being his favorite sport and players. I know. Neither did I.)? My own biased opinion: A woman is like a Ferrari. You just have to know how to drive her. Undeniably, tofu is not sexy, nor expensive, but if you treat it with the love and respect that it quite rightly deserves, you will get results. Ohhhh yes.. Oh God, I need to chill out. Thankfully, we will only be using the fridge today.

Marinated Tofu Salad

Marinade

2 cloves of garlic minced

1 tablespoon fresh chopped ginger

1 teaspoon red pepper flakes

4 tablespoons sesame oil

4 tablespoons rice wine vinegar

1 tablespoon runny honey

4 tablespoons wheat free shoyu or tamari soy sauce

3 blocks of extra firm tofu, cut into half inch cubes

1 medium sized carrot diced

1/2 red bell pepper diced

1 green onion sliced

1. In a bowl, combine all of the marinade ingredients. Stir and set aside.

2. In a bowl combine the tofu, carrots, red pepper, and most of the onion (leaving some to garnish).

3. Pour the marinade into tofu and vegetables. Gently stir. Cover and chill for 2-3 hours.

4. Garnish with the remaining sliced green onions and serve.

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